Red Grape–Grapefruit Salad

Mark Boughton/styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 10 mins
  • Cook: 0 mins

When choosing grapefruit, we like to buy pink or red varieties, which contain beta-carotene, an antioxidant that may reduce the risk of some cancers. When buying any citrus fruits, pick the ones that are heavy for their size, a sign of juiciness.


7cups mesclun or spring mix
2-- pink grapefruits, peeled and sectioned, juice reserved
1cup seedless red grape halves
3tablespoons oil
1tablespoon honey
1/2teaspoon coarse salt
1/8teaspoon freshly ground black pepper
2tablespoons toasted slivered almonds


  1. Combine mesclun, grapefruit sections and grapes in a large bowl.
  2. Whisk 4 tablespoons reserved grapefruit juice, oil, honey, salt and pepper in a small bowl.
  3. Pour over salad and toss gently. Spoon onto individual serving plates and sprinkle with almonds.

Recipe by Jean Kressy.


Want more help? Check out this step-by-step video on how to section citrus.

Watch the video

Nutritional Info *per serving

  • Calories 113
  • Fat 6g
  • Cholesterol 0mg
  • Sodium 135mg
  • Carbohydrate 16g
  • Fiber 5g
  • Protein 1.5g